Pasta with Beef and Roasted Vegetables in Tomato Sauce

1 zucchini, chopped

1 onion, chopped

1 pepper, chopped

1 carrot, peeled and chopped

5 cups uncooked rotini

1 jar pasta sauce

2 cups cooked roast beef, chopped

Parmesan cheese

Keep vegetables somewhat chunky for best roasting.  Combine vegetables in  a bowl with 4 T. oil and an herb blend, such as Kirkland’s Organic Low Salt Seasoning http://www.amazon.com/Kirkland-Signature-Organic-No-Salt-Seasoning/dp/B002W5SDEQ.  Spray a baking sheet with cooking spray.  Spread vegetables on it and roast them at 400F for 15 minutes.  Meanwhile, cook 5 cups of rotini in boiling water until tender, about 12 minutes.  Drain. Combine pasta sauce with roast beef and heat thoroughly in a medium sized pot.  Mix everything together in a large bowl.  Serve with Parmesan cheese. Serves 4 – 6.

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Posted on December 11, 2012, in Beef, cheese, leftovers, Main Dishes, vegetables and tagged , , , , . Bookmark the permalink. Leave a comment.

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